Main course

Tolma in Grape Leaves

Forty small Georgian grape-leaf tolma filled with juicy beef, rice, onion, cilantro, and mint.

What you’ll need

• Grape leaves: 40 pcs
• Ground beef: 450 g
• Rice: 80 g
• Yellow onion: 160 g
• Garlic: 10 g
• Cilantro: 25 g
• Mint: 10 g
• Matsoni yogurt: 250 g
• Water: 600 ml
• Salt: 9 g
• Black pepper: 3 g

How to make it

1. For fresh leaves, remove the stems, blanch for 2 minutes, and cool; rinse brined leaves thoroughly and soak in cold water for 15 minutes. Reserve torn leaves for lining the pot.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.